Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli

"This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same."
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400 degrees Fahrenheit
  • Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
  • Sprinkle salt, pepper, and thyme over potatoes and toss again
  • Put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside
  • While the potatoes are cooking, prepare the aioli:

  • Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth
  • Whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition
  • Gradually whisk in the lemon juice and water
  • Taste the aioli and adjust the seasonings
  • Stir the basil into the aioli
  • Refrigerate the aioli
  • Increase the oven temperature to 500 degrees Fahrenheit
  • Clean the mushroom caps
  • Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil
  • Roast the mushroom caps for 6 minutes
  • Remove the mushrooms from the oven, and quickly close the door to retain the heat
  • Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them
  • Roast the mushrooms another 6 minutes
  • Make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper
  • Toss the spinach lightly with the vinaigrette
  • Cut the mushrooms into 1-inch pieces
  • To serve: Place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 Tablespoon of the aioli on top

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Reviews

  1. My family and I loved this. It was so tasty and simple. We have been trying to eat less meat, and this meal fit the bill. It was very filling and wasn't missing anything. I loved the aioli topping. So good!
     
  2. Too bad this recipe was overlooking for the contest because it is DELICIOUS! I loved the garlicky potato salad - this is definitely dinner-party-worthy. The instructions are long but it's all there - easy to follow and you can't go wrong. I hope more people try this wonderful dish. Good recipe, Nose. I hope you submit more like this for RSC 7.
     
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RECIPE SUBMITTED BY

I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
 
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